Vegan Butternut Squash Soup
Intro: Vegan Butternut Squash Soup
This tasty from scratch butternut squash soup recipe will keep you warm through the holidays!
STEP 1: Ingredients
Ingredients include:
5 lbs Butternut Squash - I bought a gigantic 5lb one, you may need to buy 2-3 smaller ones.
4 cups Vegetable Broth
4 cups Water
1 Onion
2 Potatoes
Olive Oil (1/4 cup)
Nutmeg
Salt
Pepper
Serves 8
5 lbs Butternut Squash - I bought a gigantic 5lb one, you may need to buy 2-3 smaller ones.
4 cups Vegetable Broth
4 cups Water
1 Onion
2 Potatoes
Olive Oil (1/4 cup)
Nutmeg
Salt
Pepper
Serves 8
STEP 2: Prepare Vegetables
Peel butternut squash and potatoes. Chop into cubes (about 1" in size).
Peel and dice onion.
Peel and dice onion.
STEP 3: Steam Butternut Squash
Put vegetable broth and water into large pot with cubed butternut squash and potatoes. Put on medium heat.
Leave squash to cook and start working on onions.
Leave squash to cook and start working on onions.
STEP 4: Saute Onions
Add olive oil to a large skillet. Heat up oil and add onions. Saute onions for 8-10 minutes until onions are clear.
Take onions and put into pot with squash.
Cook the pot on low heat until squash is tender.
Take onions and put into pot with squash.
Cook the pot on low heat until squash is tender.
STEP 5: Blend Soup
I have done this step using a stick blender, regular blender, food processor, and by hand. All methods work it just depends how easy you want to make it on yourself.
The easiest is to use a stick blender. Once the butternut squash is tender use stick blender to mix contents in pot. This is the easiest because you don't have to transfer any ingredients in and out of the pot.
If you were to use any of the other methods. Sift the squash and potatoes out of the pot put in blender, food processor, or mash with a spoon. Then put contents back in pot and mix well.
Once contents are mixed keep on low heat for 20-30 minutes.
The easiest is to use a stick blender. Once the butternut squash is tender use stick blender to mix contents in pot. This is the easiest because you don't have to transfer any ingredients in and out of the pot.
If you were to use any of the other methods. Sift the squash and potatoes out of the pot put in blender, food processor, or mash with a spoon. Then put contents back in pot and mix well.
Once contents are mixed keep on low heat for 20-30 minutes.
15 Comments
nostalgia305 9 years ago
Beekeeper 13 years ago
ClareBS 13 years ago
For a tasty variation, while blending, add about a cup of trim or skim milk powder. It makes it creamy without the calories.
mersmom 11 years ago
ClareBS 11 years ago
shrdlu 13 years ago
Beekeeper 13 years ago
AmyLuthien 13 years ago
shrdlu 13 years ago
I am lazy indeed. In the spirit of full disclosure, other things I buy frozen sometimes:
Spinach (to use with pasta or creamed)
Lima beans (for Thanksgiving succotash)
Raspberries (for making coulis)
Peas
jkvetter 12 years ago
I also garnish with homemade smoked paprike "vegan" croutons and garnish with parsley flavored olive oil which I make myself by blending together 1 bunch of parsley in 1 cup of olive oil.
it is delicous. In fact, I'm serving it today at a little restaurant I "guest" chef at.
trgz 13 years ago
tqwerty 13 years ago
shrdlu 13 years ago
Instead, I use ginger root, garlic, hot pepper sauce or flakes, ground coriander seeds, and cracked tellicherry pepper . I also chicken broth as when all these flavors meld it's something special.
I've made the soup using vegetable broth for vegetarians. Although they loved it, the vegetal bitterness ruined it for me. Next time I need to go veggie, I will forego the broth entirely.
Olive oil is a cause of unwelcome bitterness as well that I would avoid, especially extra virgin. I use butter, but grape seed or some other flavorless oil would be better in my opinion.
I also garnish it with heavy cream. I know. I'm worse than Hitler.
randofo 13 years ago
(I'm just kidding... soup is okay... I mean vegans... that's right...vegans... vegans are great!)
Carleyy 13 years ago